This weekend we tackled more house work. We finished the exterior trim of the windows. It looks so good. Almost too good because not the paint job on the rest of the house is not too hot. I am still debating about the shutters. I figure we should wait a while before deciding. The white trim makes the windows pop way more than before even without the shutters.
Since I wasn't climbing the latter or hauling away debris I thought I would make some cookies. The working men needed to eat and who doesn't like a good cookie.
I had some mini M&M's on hand. They are too cute. I couldn't resist throwing them into a cookie. To make them a little extra special I used browned butter. I am telling you it is kind of like the miracle drug for baked goods. They are just so much better with browned butter.
You take these cookies out a bit early and they finish cooking on the hot cookie sheet. This leaves a soft, gooey center. This along with the nutty browned butter taste and you have one heck of a cookie.
Needless to say the cookies didn't last long. I wish I had had one or two more before they were gone.
Browned Butter M&M Cookies
Prep Time: 30 minutes
Cook Time: 15 minutes
Keywords: bake dessert cookie
Ingredients (24 cookies)
- 3/4 cup (1 1/2 sticks) unsalted butter
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup M&M's
Melt unsalted butter in a saucepan stirring with a whisk. The butter will begin to bubble and get a bit foamy. Continue whisking as the butter changes to an amber brown. When you begin to see brown specks in the butter, remove it from heat. You now have browned butter. Pour into a shallow dish and refrigerate for 1-2 hours.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the solid browned butter for 1 minute on medium speed until completely smooth and creamy.
Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick.
Add the M&Ms and mix for about 5 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Do not bake the dough right away; the dough will be too soft and the cookies will spread.
Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes.
Preheat oven to 350 F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Roll balls of dough to form cookies, about 1 Tablespoon of dough for each cookie. The dough will be crumbly but should be easier to work with as it warms up.
Bake for 8-9 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. Gently press down on each cookie to flatten into disks with the back of a spoon. Transfer to cooling rack to cool completely.
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